Archive for September, 2009
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Back to the land
Wednesday, September 30th, 2009
Terroir is another word for a living and working environment, one in which food is produced. Production quality and environmental quality are two sides of the same coin: there is a further aspect of Isigny Sainte-Mère’s wood-powered biomass boiler project that literally goes back to the land. The cooperative is studying a use for the [...]
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Environment fit for a terroir (5)
Tuesday, September 29th, 2009
Terroir is another word for a living and working environment, one in which food is produced. Production quality and environmental quality are two sides of the same coin: the inputs of the cooperative’s biomass boiler bring the business back to its local roots, almost literally. The wood that is delivered to Isigny Sainte-Mère by Biocombustibles [...]
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Environment fit for a terroir (4)
Tuesday, September 29th, 2009
Terroir is another word for a living and working environment, one in which food is produced. Production quality and environmental quality are two sides of the same coin: balancing both sides of the equation demands investment and commitment. When milk arrives at the Isigny Sainte-Mère reception tanks, much of the cream is already spoken for [...]
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Environment fit for a terroir (3)
Monday, September 28th, 2009
Terroir is another word for a living and working environment, one in which food is produced. Production quality and environmental quality are two sides of the same coin: reducing carbon footprints also means working with local resources. Last year, the Isigny Sainte-Mère dairy cooperative started operating the largest and so far the first biomass energy [...]
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Environment fit for a terroir (2)
Sunday, September 27th, 2009
Terroir is another word for a living and working environment, one in which food is produced. Production quality and environmental quality are two sides of the same coin: there is an international standard that allows this to be monitored by businesses, it is the ISO 14001. The Isigny Sainte-Mère dairy cooperative this year became the [...]
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Environment fit for a terroir (1)
Saturday, September 26th, 2009
Terroir is another word for a living and working environment, one in which food is produced. Production quality and environmental quality are two sides of the same coin: Isigny Sainte-Mère has recognised this for a long time. In the 1990s, the cooperative applied for planning permission to build a water treatment plant. An annual report [...]
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The roots of an AOC
Tuesday, September 22nd, 2009
There is a saying in Normandy that ‘the water makes the grass and the grass makes the milk.’ Research that was carried out to make the case for an Isigny AOC found that Isigny’s milk is rich in proteins and casein. The Normandy cows play their part and represent a high proportion of the regional [...]
